Recipe - Easy Etoufee

1 pack Brown gravy mix (check fat
grams preparedPioneer is
low)
One fourth cup Thinly cut or sliced up yellow onion
1 Cloves garlic (up to 2)
Hot saucesuch as tabasco,
cajun chef, buffalo, cajun
jalepeno, etc
1 Chicken breast
One half cn Tomato paste
Chicken browning stuff*

Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of
water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown
chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is
definitely to taste; know your fire level. Cook until chicken is done all
the way through & gravy is thick. Add more water (about One fourth cup at a time) as
necessary to prevent sticking & keep gravy from clumping up. And keep
stirring this, too. Serve over cooked rice.

* For a long time, I only used chicken or vegetable stock to brown chicken.
Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock
(chicken base & water)

If you try this with fish, cook the fish separately & add only at the last
minute. Unless you like rubber fish.
Posted to Digest eatlf.v096.n148

From: "smithg" smithg@arlut.utexas.edu

Date: 11 Sep 1996 08:07:21 0500